DOCSLIB.ORG

Evaluation and Utilization of Different Banana

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Evaluation and Utilization of Different Banana SCREENING FOR POTENTIAL UTILIZATION OF DIFFERENT BANANAS AND PLANTAINS FOR CHIPS PROCESSING Lydia P. De Leon and May P. Loquias Bureau of Plant Industry - Davao National Crop Research and Development Center, Bago Oshiro, Davao City ABSTRACT Screening for the potential utilization of bananas and plantains for chips processing was conducted on January – December 2009 at the Bureau of Plant Industry – Davao National Crop Research and Development Center, Bago Oshiro, Davao City. Seven dessert and fourteen cooking varieties were evaluated. Through sensory evaluation, the acceptability of the different varieties of bananas and plantains for chips processing was determined. Statistical analysis showed no significant differences among the varieties in terms of taste, color, crispiness and overall acceptability. But numerically, chips from FHIA 17 and FHIA 18 were the most acceptable among the dessert varieties and chips from “Inambak” were the most acceptable among the cooking varieties. Among the dessert varieties, Kluai Namwa Khom gave the highest chips recovery rate of 40.0 percent per kilogram of raw unripe fruits and among the cooking varieties, “Tindok” gave the highest chips recovery rate of 61.6 percent. Having bigger bunches and fruits, FHIA 17 gave the highest computed chips yield among the dessert varieties of 9.72 kgs per bunch. Among the cooking varieties the Check variety “Cardaba” gave the highest chips yield of 11.00 kgs per bunch. Small-bunched but big-fruited, “Tindok” also gave higher chips yield per bunch of 7.39 kgs. Having a shorter planting to harvest period, higher chips yield per bunch, higher overall acceptability and consumers’ preference, the use of the cooking plantain “Tindok” for chips processing, early return on investment could be realized. KEYWORDS: Banana Chips, Overall acceptability, Consumers’ preference, Crispiness, Banana varieties INTRODUCTION Bananas, the most popular fruit in the world are very important commodity for the developing countries.. They are at the same time a major staple commodity, together with rice, wheat and maize, and a fundamental export commodity. It is believed that there are almost 1000 varieties of bananas in the world wherein the most commonly known is the Cavendish variety which is largely produced for the export markets. In the Philippines. banana is a common tropical fruit and considered as one of the major fruit commodities being grown. It remains to be the number one fruit in the country in both area and volume of production (BAS, 2000). Among the banana cultivars produced which are considered significant segments of the banana industry are “Cardaba” for banana chips as export, and “Lakatan” and “Latundan” largely for the local fresh fruit market. Banana chips, also known as banana crackers or dried bananas is the top dollar earner among processed fruit products. (Eusebio et. al., 2002). Bananas are good sources of vitamin C, B6 and A and also rich in carbohydrates, fiber and potassium. Being a delicious and nutritious food item, it is consumed as snacks and desserts for many Filipinos. In some places of the country, these serve as substitute for staple food aside from rootcrops. However, the importance of this crop largely depends on its variety and quality. There are wide varieties of bananas grown in the country today. In Davao City, particularly at BPI-DNCRDC, two hundred nineteen (219) different cultivars/varieties of bananas and plantains are being maintained in the field genebank which are either cooking and dessert types (DNCRDC, 2008) However, many of these cultivars/varieties are of lesser economic importance or have no value at all because of their unacceptable taste when cooked or eaten fresh. Processing of these different banana and plantain cultivars into food product like banana chips will probably make them useful or have economic or commercial value, knowing that “Cardaba” is the only variety identified best for chip processing in the country at present.. The increasing demand of “Cardaba” for banana chips processing encourages farmers to grow more. However, production is not good enough to sustain the needs of a number of banana chips processing plants for consistent supply of raw “Cardaba”, which affects the banana chip industry and the local markets. For further enhancement of the Philippine banana chips industry, identification and utilization of other banana and plantain varieties potential for chip processing was undertaken. OBJECTIVES General: To utilize the different banana and plantain cultivars at DNCRDC banana gene bank for chip processing. Specific: 1. To identify potential varieties of bananas and plantains for chip processing. 2. To determine the economic advantages of utilizing the identified potential varieties for banana chips processing. MATERIALS AND METHOD Selection of Fruit Samples The BPI-DNCRDC banana field gene bank served as the source of fruit samples of different varieties of bananas and plantains used in the study. The angularity or fullness of fingers was the visual indicator used in determining the maturity of the fruit. Selected bunches were harvested and one- kilogram samples of green or unripe fruits per variety were taken. “Cardaba” being the identified popular variety for chips processing was included and served as Check or Control variety. Processing of Fruit Samples Using the following procedure, the one-kilogram unripe fruit samples for each variety were processed into chips. One-kilogram Wash Peel Soak in water Raw Unripe bananas Slice thinly Deep fry Rinse & drain Soak slices st in water (1 frying) out water (32 mm) Sweeten (Soak in o Refry Cool & pack 50 Brix syrup) nd (2 frying) Sensory Evaluation A sensory evaluation of the banana chips processed out of the different banana and plantain varieties was conducted involving fourteen (14) trained panelists. Using the following Hedonic scoring scale of 1-5, consumers’ acceptability were assessed. Sensory quality parameters / Hedonic scoring scale. Scale Taste Color Crispiness Overall Acceptability 5 excellent excellent Very crispy excellent 4 Very Like very Crispy Very good acceptable much 3 Good Good Slightly crispy good 2 Fair Fair Soft fair 1 poor poor Very soft poor Sensory data were statistically analyzed using the descriptive crosstab analysis. Assessment of Recovery Rates and Economic Advantages Other parameters that served as basis in determining the recovery rates per kilogram of each variety were also taken. 1. Number of fruits per kg. 2. Percent peel weight - Peels of one-kg raw unripe bananas were weighed right after peeling and Percent Peel Weight was computed as follows: Percent Peel Weight = Peel Weight x 100 1000 g 3. Percent Pulp weight = 1000 g – Peel weight x 100 1000 g 4. Percent Recovery = Weight of Processed Chips x 100 1000 g 4. Percent Weight Lost in Cooking = Pulp Weight – Weight of Processed Chips x 100 1000 g The economic advantages of identified potential varieties for chips processing was determined with the following parameters involved: percent recovery per kilogram, bunch weight, fruit size and number of days from planting to harvest. RESULTS AND DISCUSSION Sensory Evaluation A total of twenty-one (21) banana and plantain varieties were evaluated for chips processing through sensory evaluation. Among the twenty-one (21) varieties, seven (7) were dessert types and fourteen (14) were cooking types wherein one variety belonged to the plantain group. Statistical analysis showed no significant differences among the varieties in terms of taste, color, crispiness and overall acceptability (Table 1). This implies that all varieties were acceptable for chips processing. But numerically, differences in chips characteristics among the varieties were observed. Table 1. Acceptability ratings of twenty-one banana and plantain varietie evaluated for potential utilization for chips processing, BPI-DNCRDC, December 2009. OVER ALL VARIETIES TASTE COLOR CRISPINESS ACCEPTABILITY Dessert Types FHIA 2 3.55 3.46 3.36 3.48 FHIA 5 3.36 3.46 3.27 3.39 FHIA 17 2.91 3.73 4.00 3.61 FHIA 18 4.00 3.91 3.64 3.91 K. Namwa Khom 2.91 2.64 3.00 2.81 K.Nang Nuan 3.00 2.73 3.36 3.03 Ragus Burong 3.18 3.09 3.64 3.30 Cooking Types Binato 3.18 3.55 3.36 3.36 Cachaco 3.55 3.46 3.91 3.61 Cardaba 3.55 3.73 3.5 3.67 Duhoy 3.18 2.73 3.09 3.15 FHIA 3 3.55 2.91 3.64 3.45 Inambak 3.73 4.09 4.55 4 Paa Dalaga 3.55 3.18 3.27 3.36 Pisang Rasa 3.18 3.46 3.64 3.42 Saba 1138 3.55 3.82 4.09 3.85 Sabra 3.46 3.27 3.64 3.45 Tindok 3.73 3.64 3.55 3.79 TMB x 1378 3.18 3.18 2.82 3.06 Tiparot 2.82 2.82 3.73 3.21 Waggie 3.55 3.09 3.82 3.44 *Not significant Taste Among the dessert varieties, chips from FHIA 18 was numerically the most acceptable in terms of taste with average rating of 4.0 followed by chips from FHIA 2 which was rated good to very acceptable. The rest were rated good and fair to good (Figure 1a). 4.5 4 3.5 3 2.5 2 1.5 1 Average 0.5 Rating 0 FHIA 2 FHIA 5 FHIA 17 FHIA 18 K. Namwa K. Nang Ragus Khom Nuan Burong Varieties Figure 1a. Taste acceptability ratings of chips made from 7 dessert banana varieties. Among the cooking varieties, chips from eight (8) varieties were rated good to very acceptable. But numerically, chips from “Inambak” and “Tindok” were the most acceptable with both having the average rating of 3.73 followed by “Cachaco”, FHIA 3, “Saba 1138”, “Waggie” and the Check variety “Cardaba” with the same average rating of 3.55 (Figure 1b).
Load more

Recommended publications
  • Through the Zone of Nonbeing: a Reading of Black Skin, White Masks in Celebration of Fanon’S Eightieth Birthday*
    Through the Zone of Nonbeing: A Reading of Black Skin, White Masks in Celebration of Fanon’s Eightieth Birthday* LEWIS R. GORDON Introduction anon was an ironic writer who was struggling with the complex question of paradoxical reason Fand paradoxical history. The modern collapse of “Reason” and “History” into all things European represented a failure of Reason and History that required self-deception regarding Europe’s scope. Put differently: Europe sought to become ontological; it sought to become what dialecticians call “Absolute Being.” Such Being stood in the way of human being or a human way of being. It thus presented itself as a theodicy. Theodicy is the branch of inquiry that attempts to account for the compatibility of God’s omnipotence, omniscience, and goodness in the face of injustice and evil. There are several formulations of the problem: If God has the power to do something about injustice and evil, why doesn’t He? If God has created everything, and God is perfect, how could God create imperfect (often evil) beings? If God has foreknowledge, how could we continue to insist on God’s goodness when He had advanced knowledge of the consequences of his creation? There have been many classical efforts to address this problem. The most influential has been St. Augustine’s insistence, in The City of God, that God’s love for humanity required human freedom, and freedom requires the ability to do right or wrong. The problem does not only emerge in the Western tradition. Among the Akan of Ghana, for instance, the problem emerges as well, and solutions similar to St.
    [Show full text]
  • Introducing a Genetically Modified Banana in Uganda: Social Benefits
    IFPRI Discussion Paper 00767 May 2008 Introducing a Genetically Modified Banana in Uganda Social Benefits, Costs, and Consumer Perceptions Enoch Kikulwe, Wageningen University Justus Wesseler, Wageningen University and José Falck-Zepeda, International Food Policy Research Institute Environment and Production Technology Division INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE The International Food Policy Research Institute (IFPRI) was established in 1975. IFPRI is one of 15 agricultural research centers that receive principal funding from governments, private foundations, and international and regional organizations, most of which are members of the Consultative Group on International Agricultural Research (CGIAR). FINANCIAL CONTRIBUTORS AND PARTNERS IFPRI’s research, capacity strengthening, and communications work is made possible by its financial contributors and partners. IFPRI gratefully acknowledges the generous unrestricted funding from Australia, Canada, China, Finland, France, Germany, India, Ireland, Italy, Japan, Netherlands, Norway, Philippines, Sweden, Switzerland, United Kingdom, United States, and World Bank. Published by INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE 2033 K Street, NW Washington, DC 20006-1002 USA Tel.: +1-202-862-5600 Fax: +1-202-467-4439 Email: [email protected] www.ifpri.org Notices 1 Effective January 2007, the Discussion Paper series within each division and the Director General’s Office of IFPRI were merged into one IFPRI–wide Discussion Paper series. The new series begins with number 00689, reflecting the prior publication of 688 discussion papers within the dispersed series. The earlier series are available on IFPRI’s website at www.ifpri.org/pubs/otherpubs.htm#dp. 2 IFPRI Discussion Papers contain preliminary material and research results. They have not been subject to formal external reviews managed by IFPRI’s Publications Review Committee but have been reviewed by at least one internal and/or external reviewer.
    [Show full text]
  • History of the Banana
    History of the Banana Bananas: The Same The World Over Banana is the common name for the fruit and herbaceous plant that is part of the genus Musa. Bananas are one of the world’s oldest and most popular fruits. They are very nutritious, generally inexpensive, and readily available. The banana plant is a large flowering plant that grows 6–7 meters tall. Each plant produces a bunch of bananas from a flowering stem. Whether eating a ripe banana in the United States or in Europe, these store-bought bananas tend to taste the same. Part of the banana’s popularity is due to its predictably delicious flavor. However, the uniformity that makes the banana so popular could also lead to its demise. A bunch of bananas hangs from the main stem of the Banana History plant. As humans’ hunter-gatherer ancestors roamed the jungle collecting food, they ignored the bananas they found. Wild bananas, which flower and reproduce sexually, produce hard seed cases with inedible seeds inside. Occasionally, prehistoric humans found fruit on wild banana plants that did not contain seeds. These seedless bananas, when peeled, contained sweet, edible flesh. This is the edible banana that people know and enjoy today. Today’s edible banana is a genetic mutation. The mutation produces tasty fruit but prevents proper seed development. The dark lines sometimes seen after biting into a banana are the stunted seeds. Banana Sexual Reproduction In nature, bananas reproduce through sexual reproduction. Sexual reproduction in flowering plants is similar to sexual reproduction in animals. Sperm cells are produced inside pollen grains.
    [Show full text]
  • Ripe Plantain Slices 4 X 6 LB
    NATURALLY SWEET PLANTAIN SLICES PLANTAINPLANTAIN MIC SKU DESCRIPTION PACK SIZE BAKE OPTION SB010 Ripe Plantain Slices 4 x 6 LB 2 slices of plantain = 1/4 cup Ripe plantains are classified as a Starchy Vegetable in the USDA of the starchy Child Nutrition Program. vegetable requirement! What is a Plantain? Commonly referred to as “cooking banana” or “plátano” in Spanish, a plantain can easily be mistaken for a banana. Plantains are a fruit Ready to heat & serve in minutes! consumed as a vegetable and are a good source of Potassium and Vitamin A. A+ For Taste • Pre-Cooked And Frozen, Ready-To-Use A favorite side dish in mainstream and ethnic • Consistent Quality And Taste menus, the plantain has a natural sweet flavor that kids enjoy. • No Messy Peeling Or Chopping • Year-Round Availability Trusted Supplier • Long Shelf-Life MIC Food has been serving school districts • through- out the nation since 1991. Our plants are No Waste, Use Only What You Need food safety certified and third-party audited.* • 100% Yield = Controlled Costs *GFSI compliant with FSSC 22000 food safety certification. 800.788.9335 | 786.507.0540 Bringing Cultures Together™ [email protected] | micfood.com NATURALLY SWEET PLANTAIN SLICES PLANTAINPLANTAIN Add Variety to Your Menu A delicious, sweet alternative to any other starchy vegetable SB010 - Ripe Plantain Slices Plantains are a delicious side dish alternative to any pork, steak or chicken entree. They are also used in breakfast, desserts and snacks. Nutrition Facts 36 Servings per container Serving size 2 slices(76g)
    [Show full text]
  • EASTER SUNDAY BRUNCH ~OFFERED from 10AM to 2PM~
    EASTER SUNDAY BRUNCH ~OFFERED FROM 10AM to 2PM~ BISCUITS & GRAVY Warm Homemade Biscuits, Sausage Gravy, Fried Egg & Home Fries 12 Add Fried Chicken 7 THE TOAST Homemade Guacamole, Cherry Tomatoes, Arugula and Sweet Corn Salad, Everything Seasoning & Poached Egg 14 FRENCH TOAST CASSEROLE Thick Challah Bread Topped with Banana Chip & Oatmeal Crumbles & Fresh Banana, Dark Rum and Banana Liqueur Sauce 15 BUTLER & MAIN Two Eggs Any Style – Sausage or Bacon – Home Fries – Choice of Toast 14 SUP SHORTY Sweet Chili Soy Braised Short Ribs, Cheddar Grits, Fried Egg, Jalapenos & Crispy Onions 14 CRAB BENEDICT Poached Eggs over Bridgets’ House Crab Cake & English Muffin with Old Bay Hollandaise Sauce 20 MEATY HANGOVER CURE BURGER Scrapple, Pork Roll, Bacon Jam & Pepper Jack Cheese, Fried Egg & Home Fries 19 MONTE CRISTO French Toast, Pork Roll, Swiss Cheese, Fried Egg & Maple Syrup 14 LOBSTER SCRAMBLE BOWL “Alley” Home Fries, Scallions & Old Bay Hollandaise Sauce 18 BRIDGETS CHEESESTEAK BURRITO Filet Mignon, Scrambled Eggs Caramelized Onions, Mushrooms, Pepper Jack Cheese and Scallions with Au Poivre Sauce & Home Fries 19 MILAN SALAD Chopped Iceberg Lettuce, Shrimp, Hard Boiled Egg, Nueskes Smoked Bacon, Grape Tomatoes & Russian Dressing 12 ARUGULA SALAD Candied Pecans, Dried Cranberries, Goat Cheese & Champagne Vinaigrette 11 BRAISED SHORT RIBS 12 Hour Braised Ribs, Roasted Tomato Beef Jus, Potato du Jour & Garlic Green Beans 18 ATLANTIC SALMON Grilled Salmon, Bridgets Fried Rice with Bell Peppers, Bean Sprouts, Scallions & Teriyaki Glaze 24 KIDS OFFERINGS $10 MEATS $6 SIDES $5 French Toast Neuskes Bacon Cheddar Grits Mini Butler & Main Sausage Homemade Muffins Chicken Fingers & Home Fries Scrapple “Alley” Home Fries Pork Roll Homemade Biscuits with Jam *Consuming Raw or Under-cooked Meats, Poultry, Seafood, Shellfish & Eggs* May Increase Your Risk of Food Borne Illness .
    [Show full text]
  • Bananas Are a Long, Thick-Skinned Fruit
    Bananas are a long, thick-skinned fruit. They have a peel which comes off easily. Bananas ripen after they have been picked. They are ripe when the skin is yellow and speckled with brown spots. Avoid bananas Banana with brown spots that seem very soft. Bananas are fruit which grow in hanging clusters on plants which look like — but are not — trees. originally came Bananas from the M ns, banan alays any tropical regio as are the fou ian a wn in m rth mos rea in Gro t impo Southea rtant f st Asia. ood crop (after rice, wheat and corn). Bananas are the most popular fruit in the world. They are inexpensive and available year round. NUTRITION FACTS • High calories VARIETIES • Fat free • Cholesterol free The most popular variety of • Sodium free banana, Cavendish, is the familiar yellow type found • High in potassium in most grocery stores. • High in vitamin C Plantains, Finger Bananas • High in vitamin A and Red Bananas are also popular. Plantains need to be cooked before eating. Although some wild USES Bananas are varieties have hard seeds, almost all delicious eaten after peeling bananas people eat off the skin. Enjoy a banana for are seedless. lunch or as a snack. Eat sliced bananas in cereal, yogurt or on a peanut butter sandwich. Banana bread and muffins Bana nas are not grown in Nebraska. are very popular. Primary Source: 5 to 9 a Day for Better Health program at www.5aday.gov and www.cdc.gov/nccdphp/dnpa/5aday • Designed by: in Lancaster • Designed County UNL Extension Vicki Jedlicka, Primary and www.cdc.gov/nccdphp/dnpa/5aday Source: for 9 a Day Better 5 to www.5aday.gov at program Health This institution is an equal opportunity provider and employer.
    [Show full text]
  • Musa Acuminata (Banana, Edible Banana) Size/Shape
    musa acuminata (Banana, Edible Banana) Banana is short lived herbaceous plants with large rhizomes. Banana recognized by its large, fleshy, upright stalks topped with soft, smooth, arching leaves. Ranging from 1 m for the dwarf species to over 5-6 m for the largest types, Banana ''trees'' are guaranteed to lend a tropical flavor to any landscape setting. The broad, tender leaves are easily torn by winds and plants should be located in a sheltered area to prevent this. The unusual reddish-purple flowers are followed by clusters of upwardly-pointing green fruit, maturing to a beautiful yellow. After the fruit appears the plant dies back. If we cut the trunk back until the ground new growth will appear. Growing best on fertile, moist soil, Bananas will thrive in full sun or partial shade and should be protected from both wind and cold. Plants respond well to regular fertilization. Many different species of Banana are available. Some ornamental types are grown for foliage or flowers. The best usages for Banana as a specimens or container plant. ' Cavendish' is the best edible variety Landscape Information French Name: Bananier sauvage , Bananier de Chine ﻣﻮﺯ :Arabic Name Pronounciation: MEW-suh ah-kew-min-AY-tuh Plant Type: Tree Origin: Southern Asia, Australia Heat Zones: 7, 8, 9, 10, 11, 12, 13, 14, 15, 16 Hardiness Zones: 8, 9, 10, 11, 12, 13 Uses: Specimen, Border Plant, Container, Edible, Wildlife Size/Shape Growth Rate: Fast Tree Shape: Upright Plant Image Canopy Symmetry: Irregular Canopy Density: Open Canopy Texture: Coarse Height
    [Show full text]
  • DNCRDPSC Technoguide Series 2020 No
    No. 01 Series 2020 Support Support Center Bago Davao City Oshiro, Bureau of Plant Industry Industry Plant of Bureau DNCRDPSC Technoguide DNCRDPSC Department of Agriculture Department of Development and Production Davao National Crop Research, Research, Davao National Crop Five-year Estimated Cost & Return of a One-Hectare Cardaba Banana Farm YEA Harves- Gross Estab- Weed- Fertili- Irriga- Sucker Mat Bunch Managing Har- Total Yearly ROI Cumula- Cumula- Cumu- table Income Net (%) tive tive Net lative R Fruits (P) lishment ing zation tion Man- Sanita- Care Pest and vesting Cost per Income Produc- Income ROI (kg) Cost Cost Cost Cost agement tion (P) (P) Diseases (P) hectare (P) tion Cost (P) (%) (P) (P) (P) (P) Cost (P) (P) (P) (P) 1 - - 34,635 2,300 11,950 2,000 800 1,350 - 1,300 - 54,335 -54,335 -100 54,335 -54,335 -100 2 15,625 156,250 - 1,600 27,080 2,400 800 1,200 1,600 2,000 5,475 42,155 114,095 270 96,490 59,760 62 3 30,600 306,000 - 2,300 27,080 2,400 800 1,200 3,200 2.300 9,400 48,680 257,320 528 145,170 317,080 218 4 24,000 240,000 - 1,600 27,080 2,400 800 1,550 3,000 2,000 9,875 48,305 191,695 396 193,475 508,775 263 5 21,168 211,680 - 2,300 27,080 2,400 800 1,200 3,000 2,300 9,000 48,080 163,600 340 241,555 672,375 278 TO- 91,393 913,930 34,635 10,100 120,270 11,600 4,000 6,500 10,800 9,900 33,750 241,555 672,375 278 TAL Assumptions: Plant population per hectare (625 plants); Year 2 - first cycle of harvest (mother plants) with an average weight per bunch of 25 kgs; Year 3 - second and third cycles (ratoons) of harvest with an average weight per bunch of 25 kgs; Year 4 - fourth and fifth cycles of harvests with an average weight per bunch of 20 kgs; Year 5 - sixth and seventh cycles of harvest with an average weight per bunch of 18 kgs; Farm gate price, Php10.00/kg; 2% decrease in number of mats due to virus infection on the 4th to the 5th year.
    [Show full text]
  • Localized School-Based Feeding Concept
    Localized School-Based Feeding Concept REPORT Autonomous Region in Muslim Mindanao Foreword Making schools healthy environments requires a holistic The objective of the feeding concept is to simplify approach that should combine various interventions to processes and to localize the materials used to minimize ensure that children are fit for school. However, these the burden of school feeding on school communities. interventions must be simple, scalable, sustainable, and integrated into existing systems to ensure that they can Adopting the guidelines of DepEd’s School-based be feasibly implemented by school communities with Feeding Program, the LSBFP was piloted in 5 selected limited resources. Increasing its usefulness could only be schools in the ARMM. The LSBFP had the aim of possible if they could easily blend with accepted strengthening the role of the school community and the practices and ensuing conditions. use of simple logistics for cooking. Recipes are designed to be easy-to-prepare using locally available ingredients School Based Feeding Programs have tremendous to keep the cost of lunch and snacks low. Schools are potentials to contribute to creating healthy school encouraged to be resourceful and are encouraged to use environments and improving education outcomes. Much vegetables that are grown in their own school gardens. of their success is anchored on strong School Based In the pilot schools, it was noted that nutritional status Management (SBM) approaches. At the school level, the of beneficiary children have improved and school School Head and wider school community must take the attendance was noted to be higher compared to non- lead to ensure that programs are implemented well.
    [Show full text]
  • Storage Temperatures for Shelf-Life Extension of Different Cooking Banana Presentation Forms
    Technical report: Storage temperatures for shelf-life extension of different cooking banana presentation forms Expanding Utilization of Roots, Tubers and Bananas and Reducing Their Postharvest Losses March 2017 Contact person: Nowakunda Kephas 1 [email protected] 1 National Agricultural Research Laboratories (NARL), Uganda Expanding Utilization of Roots, Tubers and Bananas and Reducing Their Postharvest Losses (RTB-ENDURE) is a 3 year project (2014-2016) implemented by the CGIAR Research Program on Roots, Tubers and Bananas (RTB) with funding by the European Union and technical support of IFAD. http://www.rtb.cgiar.org/endure The CGIAR Research Program on Roots, Tubers and Bananas (RTB) is a broad alliance led by the International Potato Center (CIP) jointly with Bioversity International, the International Center for Tropical Agriculture (CIAT), the International Institute for Tropical Agriculture (IITA), and CIRAD in collaboration with research and development partners. Our shared purpose is to tap the underutilized potential of root, tuber and banana crops for improving nutrition and food security, increasing incomes and fostering greater gender equity, especially among the world's poorest and most vulnerable populations. ii Storage temperatures for shelf-life extension of different banana presentation forms Table of Contents LIST OF FIGURES ......................................................................................................... iv LIST OF ACRONYMS.....................................................................................................
    [Show full text]
  • Morphological, Physicochemical and Functional Differentiation Between Genetic Groups, Consumption Patterns and Preferences
    Characterisation of bananas and cooking bananas cultivated in Colombia: morphological, physicochemical and functional differentiation between genetic groups, consumption patterns and preferences. Dominique Dufour ab†*, Olivier Gibert a†*, Andrès Giraldo b, Teresa Sánchez b, Max Reynes a, Jean-Pierre Pain c, Alonso González b, Alejandro Fernández d, Alberto Diaz d. a Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, 73 Rue Jean-François Breton, TA B-95/15 F-34398 Montpellier, France. b International Centre for Tropical Agriculture (CIAT), Km17 Recta Cali-Palmira, AA6713, Cali, Colombia. c Université Montpellier II (UMII), UMR QUALISUD, Place Eugène Bataillon, F-34090 Montpellier, France. d Universidad del Valle (UNIVALLE), Escuela de Ingeniería de Alimentos, Cuidad Universitaria Melendez, AA25360, Cali, Colombia. *Corresponding authors. † These authors contributed equally to this work. Lecturer: Dufour Dominique Ph.D , Food technologist. Tel.: +(57) 2 4450000 ; fax: +(57) 2 4450073 ; [email protected] ; [email protected] Gibert Olivier Tel.: +(33) 4 67615723; fax: +(33) 4 67614449 ; [email protected] Co-authors : [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] Abstract The morphological and physicochemical characteristics of 23 varieties cultivated in Colombia were assessed. The study permitted to describe the phenotypic diversity and the heterogeneity within-bunches and within-hands of 47 plants. A sampling strategy was suggested accordingly. Dry matter content helped to significantly discriminate consumption groups or subgroups of bananas (P ≤ 0.01): FHIA dessert hybrids (24.6%) < dessert bananas (29.4%) < non plantain cooking bananas (32.0%) < FHIA cooking hybrids (34.2%) < plantains (41.1%).
    [Show full text]
  • PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
    UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil.
    [Show full text]